2 x 12 oz Ontario veal T-bone chops
2 + 2 tbsp steak spice
1 cup apple cider
4 cloves garlic, chopped
4 sprigs fresh sage, torn
2 tbsp olive oil
2 + 2 tbsp olive oil
½ cup chopped shallot or red onion
4 cloves garlic, minced
1 tart crisp apple (honey crisp, gala, ambrosia, red prince), cored and diced ¼ inch
2 tbsp chopped fresh sage
½ cup apple cider
1 oz brandy, divided
2 tbsp cold butter
Salt and freshly ground black pepper, to taste
4 tbsp shredded smoked cheddar cheese
Place the veal T-bone chops into a self-sealing bag. Add 2 tbsp steak spice, 1 cup of apple cider, 4 cloves of garlic, 4 sprigs of fresh sage, torn and 2 tbsp olive oil. Remove air from the bag, seal and refrigerate veal chops for 2 to 4 hours.
In a medium saucepan heat 2 tbsp of olive oil over medium-high heat. Sauté the shallots and garlic for 1 to 2 minutes until transparent and just tender. Add in diced apple and fresh sage and continue to sauté for 1 to 2 more minutes stirring occasionally.
Add apple cider and bring to a boil, reduce liquid by half, stirring. This will take about 1-2 minutes. Reduce heat to low and simmer, stirring, for 5 minutes until the apples are tender.
Add a splash of brandy and stir in the cold butter to emulsify. Season to taste with salt and freshly ground black pepper, set aside keeping warm.
Fire up your grill to high, about 550°F.
Remove veal T-bone chops from the cider brine, discarding leftover brine mix. Pat steaks dry of excess moisture and brush lightly with a little olive oil. Season with remaining 2 tbsp of steak spice, pressing the spices into the meat so it adheres.
Grill steaks for 4 to 5 minutes per side for medium-rare doneness.
When the steaks have finished cooked remove from direct heat and top each with some smoked cheddar cheese, close lid for 1 to 2 minutes to slightly melt.
Serve immediately with a heaping spoonful of apple cider compote.